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Subject: I tried different potatoes
Newsgroups: rec.food.cooking

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From: Jerry Roush <roush_jerry[at]htc.honeywell.com>
Date: Tue, 06 Jan 1998 13:21:36 +0000
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Saturday night I was going to make a potato side dish for dinner, and
stumbled across a couple of different varieties at the local Safeway:
"purple", and Yukon Gold. We also had "new" red potatoes (2" dia).  I
peeled, quartered and boiled 'em.  Sprinkled with a little olive oil,
salt, oregano and black pepper...MMmmmm :-9

My wife liked the purple best, with a texture between russets and reds. 
But I think the Yukon gold were more "buttery" in flavor and texture.

I have a few left over, they might make good chips!

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From: Nancy Young <qwerty5[at]ix.netcom.com>
Date: Tue, 06 Jan 1998 15:42:49 -0500
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Jerry Roush wrote:
> But I think the Yukon gold were more "buttery" in flavor and texture.

Yikes!  Ron brought home Yukon potatoes a few weeks ago to 
make mashed potatoes.  Were they GOOD!  I had the leftovers
for lunch the next day ... a quick zap in the microwave, 
a stir and ... heaven ... 

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From: maryf <maryf[at]earthlink.net>
Date: Tue, 06 Jan 1998 20:47:38 -0500
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Jerry Roush wrote:
> My wife liked the purple best, with a texture between russets and reds.
> But I think the Yukon gold were more "buttery" in flavor and texture.

Ah, toss out your wife :-) the Yukon golds are the best!!!  ANd buttery
is a perfect description!  The purple ones make really great mashed
potatoes at halloween! :-)

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From: heather[at]spam.orpheum.com (Heather)
Date: Wed, 07 Jan 1998 18:36:49 GMT
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Do yukon gold potatoes taste like sweet potatoes?

I dont like sweet potatoes.

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From: Nancy Young <qwerty5[at]ix.netcom.com>
Date: Wed, 07 Jan 1998 21:57:22 -0500
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Heather wrote:
> I dont like sweet potatoes.

No!  Not at all, at least to me ... they are like buttery potatoes,
not sweet ... just get a couple, and try for yourself.  I have no
idea if you like mashed potatoes, but if you do, just try them with
the Yukons. 

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From: mardi[at]wctravel.com (Mardi)
Date: Thu, 08 Jan 1998 19:08:26 GMT
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>Do yukon gold potatoes taste like sweet potatoes?

Nope.  They taste like potatoes with butter already added.  They are a
real boon for people like me living a low-fat lifestyle.  I make
mashed potatoes out of them with garlic, chicken broth and non-fat
sour cream.  They taste just like regular mashed potatoes and have
absolutely no fat!

I also like the way they cook in soups and stews.  They don't seem to
fall apart as readily as do regular russet type potatoes.

My only complaint is that they can be quite expensive.  But, I think
they are worth the price.

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From: selk[at]midway.uchicago.edu (lori ann selke)
Date: Wed, 14 Jan 1998 18:11:38 GMT
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>Do yukon gold potatoes taste like sweet potatoes?

No, Yukon Golds taste like...potatoes.  They're not
sweet, but their texture is very smooth and rich.
Creamy, buttery (as previous posters have described) in feel.

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From: valerie[at]nbnet.nb.ca (Val-Anne)
Date: Thu, 08 Jan 1998 13:00:04 GMT
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Two years ago the rfc gurus were talking about Yukon Gold, I had never
tried them. I was not a potato person. So I thought I'd give them a
try. Went out and bought a small bag, to my wonder and delight, loved
the beautiful golden color and the taste was out of this world.

My SO who grew up on home grown, plain old white potatoes, went out
and bought 10 pounds of Yukon Gold to plant in the garden. He planted
one row of Gold to see how they would do. We had a bumper crop, but
with only one row we started to run short in February. So he started
to bring less and less Gold out of the basement and more and more
white. When asked why, he told me he was saving what was left for
planting in the spring. He then planted three rows and we very happy
with the outcome.

Needless to say we have only these golden beauties on our plates now.

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From: kwilhite[at]ezinfo.ucs.indiana.edu (kevin john wilhite)
Date: 8 Jan 1998 16:04:18 GMT
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For mor einfo on spuds see:

http://www.spud.co.uk/producer/prodframe.htm

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From: Nancy K <NancyKY[at]aol.com>
Date: Thu, 08 Jan 1998 10:42:26 -0800
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 My husband grew up on a farm in Germany, where they had many varieties of
potatoes.  
  In Germany, they have lots of different types of storage potatoes and new
potatoes with less starch, more moisture .  They do not store so long so
you have to use them fast.  (Best thing:  right out of the ground)  Those
white starchy ones have their place, mind you, for various soups and for
mashing.

There are really a variety of potatoes available, I am just wondering why
we don't see more of them. 

But oh, for a plate a fresh new golden Yukons.  They are also good in
potato salads as they are good boilers and hold their shape.  

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From: Bernhard Schopper <webweave[at]cais.com>
Date: Thu, 08 Jan 1998 06:57:42 -0500
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I boil new "red" potatoes with the peel, then allowing them to cool after
slightly undercooked.Once cooled, I slice them and quickly fry the slices
in olive oil and add browned, sauteed onions.
Goes nicely with Bratwurst and sauerkraut.

Bernie


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